Ragi idli

Hubby is on a healthy eating spree so I Iook out for ways to introduce new techniques and healthy substitutes to include in our daily diet.Ragi or finger millet is one of the whole grains filled with nutritional values.It helps in weight loss, controls diabetes and packed with good carbs and calcium.Its no more an alien grain where people hardly knew about the benefits and the various ways to include in their meals. I came across this recipe a fe days ago and thought would give it a try and it absolutely turned out delicious.Serve these idlis with sambar, coconut chutney or tomato chutney


  • 1 cup urad dal
  • 1/2 cup ragi flour
  • salt to taste
  • water aS required
  • 7-8 methi seeds/ fenugreek seeds


Wash and soak urad dal for 5-6 hrs.Soak methi seeds separately for same amount of time. Drain and grind both by adding little water at a time .Remember to not add a lot of water just enough to make make a smooth paste not a runny batter.

Add in the ragi flour and salt and fold in the batter Add water if required.Cover and let it sit in a warm place for about 8-10 hours.It will double its size.Mix the batter well.

Add water to the idli maker cover and let the water boil.Oil the idli pans and scoop in a tbsp of batter each in the moulds and steam the idlis for 10-15 minutes.To check whether the idlis are done,touch with a wet finger on top of the idlis if it doesnt sticks to your finger, then its done.

Carefully remove the idli pans and let it sit for 5 mins before you scoop them out on a plate.Serve them hot with sambar or chutney of your choice.



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